• STEP 1

    Tip the celeriac chunks into a microwavable bowl, then pour over the lemon juice and 2 tbsp water. Cover, then microwave on high for 15 mins, stir and microwave for another 10 mins until soft. Mash with the crème fraîche and butter, then season with salt, pepper and a grating of nutmeg. Once cool, will keep in an airtight container in the fridge for two days or frozen for up to three months. Defrost in the fridge overnight and reheat in the microwave until piping hot.

  • STEP 2

    Sprinkle the celeriac with a little more grated nutmeg and some celery salt, if you like, then serve.

Recipe tips

If you want a smooth purée, simply blitz using a blender rather than mashing.
If you don’t have a microwave, tip the celeriac, water and lemon juice into a saucepan, cover and simmer gently over a low heat for 20 mins or until the celeriac is soft enough to crush, then continue with the recipe.

Recipe from Good Food magazine, November 2021

Goes well with

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